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Old-Fashioned Peach Cobbler

Homemade peach cobbler with canned peaches is an easy way to cook at home while using pantry staples. This wholesome and satisfying peach dessert recipe is always a hit for a quick weeknight meal or a fancy family dinner.

Old-Fashioned Peach Cobbler

What is the best way to peel peaches?

Let’s start with the basics! The best way to peel fresh peaches is with a paring knife. Hold the peach in your non-dominant hand while using the other hand to slice the peach in half.

Remove and discard the core and skin. When preparing peaches for homemade peach cobblers or other peach dessert recipes, slice the peaches into one-inch pieces.

This allows the peaches to cook evenly in peach cobbler recipes.

How to make peach cobbler with canned peaches

This recipe is versatile and can be made with peach pie filling, canned peaches, or fresh peaches.

When making this homemade peach cobbler with fresh or canned peaches, the peaches must be simmered with water and sugar. After the peaches have cooked down, the syrup is thickened with cornstarch.

How to make peach cobbler with frozen peaches

Frozen peaches can be used for this peach dessert recipe! Simply allow the frozen peaches to defrost to room temperature for about an hour before cooking. Once they have fully thawed, follow the recipe below.

Old-Fashioned Peach Cobbler

Can you freeze Peach cobbler?

Homemade peach cobbler can be frozen once fully cooled in either individual servings or as a whole cobbler.

  1. To freeze individual servings of this peach dessert recipe, use freezer-safe Tupperware or glass storage containers. Release as much air as possible from the container before sealing to minimize freezer burn. These personal-sized cobblers will last for up to three months in the freezer.
  2. A fully cooked whole Old-Fashioned Peach Cobbler can be frozen in a foil pan wrapped in two layers each of plastic wrap and tin foil. Always write the date and name of the dessert on the foil.

Believe me, you might think you will remember what is in that pan, but you won’t! A whole cobbler that has been properly wrapped will be fresh when stored in the freezer for up to three months.

Serving suggestions for Peach Cobbler

This peach dessert is perfect as it is, but it can also be dressed up with a scoop of vanilla ice cream!

My family loves it when I serve a warm slice of cobbler with a dollop of whipped cream or ice cream on top. To take it one step further, add a drizzle of warm caramel sauce. Peach cobbler à la mode is guaranteed to be a hit!

Old-Fashioned Peach Cobbler
Old-Fashioned Peach Cobbler

Old-Fashioned Peach Cobbler

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes


  • 4 tablespoons melted butter
  • 1 (28 ounce) can peaches, undrained
  • 3 cups sugar, divided
  • 1/2 teaspoon cinnamon
  • 1 1/4 cups water
  • 1 heaping tablespoon cornstarch
  • 1 1/2 cups self rising flour
  • 2 teaspoons vanilla
  • 1 cup milk


  1. Preheat the oven to 350 degrees Fahrenheit. Prepare a 9X13 baking dish by pouring the melted butter in the pan and coating the bottom and sides. There will be extra butter in the pan. Leave it!
  2. Put the canned peaches, including the juice, into a medium saucepan. Turn the heat to medium and add one cup of sugar and 1/2 cup of water. Bring the mixture to a simmer.
  3. Once the peaches are simmering, stir the cornstarch into the remaining water. Pour the mixture into the saucepan and simmer for about three minutes until the sauce thickens. Remove the peaches from the heat and let them cool slightly while making the batter.
  4. In a medium mixing bowl, whisk together the flour, vanilla, 1 1/2 cups of sugar, and milk.
  5. Pour the peaches into the pan on top of the butter, do not mix. Layer the flour mixture over the peaches. It may not cover the peaches completely, which is totally fine!
  6. Add the cinnamon to the remaining sugar and dust it on the cobbler.
  7. Bake for thirty minutes or until golden brown.

Lorna Greene

Monday 12th of September 2022

I had a little problem with your recipe and unfortunately didn't figure it out until I was wondering why it wasn't rising, well my eye didn't catch that you were mean "self-raising" flour until I notice you had "rising flour". So please make the corrections needed, thank you😊

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